bw.abravanelhall.net
New recipes

Batter-Fried Broccoli Rabe

Batter-Fried Broccoli Rabe


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


Ingredients

  • Canola, grape-seed, or another vegetable oil with a high smoking point for frying
  • 1/2 Cup unbleached, all-purpose flour
  • 12 Tablespoons sparkling mineral water
  • 12 whole broccoli rabe stalks, including crowns and leaves
  • Salt, to taste

Directions

Fill a deep skillet or frying pan with enough oil to reach about 1 inch up the sides. Warm over medium heat until the oil is hot enough to make a bread cube sizzle.

In the meantime, put the flour into a mixing bowl large enough to accommodate a stalk. Pour in the sparkling water and mix with a whisk until the mixture is blended and smooth. It should have the consistency of beaten egg and easily coat a spoon. If the mixture is too thick, thin it with a little more of the water.

Cut off any discolored tip from the base of the broccoli rabe stalk but leave their leaves and crowns intact. Wash them and pat them dry thoroughly with a paper towel. Dip each of the stalks into the batter just before you are ready to cook them, using the stem as a handle. Slip them carefully into the pan to avoid splattering. Put only as many stalks into the oil as can fit easily without crowding. Fry until they have a golden cast, about 6 minutes altogether, turning them over midway during cooking.

Use a skimmer to retrieve them when they are done. Transfer to paper towels, taking care to avoid crushing them. Sprinkle them with salt immediately to ensure that it will stick and keep them crisp. Serve at once.

Nutritional Facts

Servings4

Calories Per Serving167

Folate equivalent (total)93µg23%


Batter-Fried Broccoli Rabe - Recipes


I love vegetables, especially preparations that are Italian or Mediterranean in any way. When my children were little this is a preparation they not only asked for, but would have seconds and thirds. I usually serve this with fried fish.

Yield: Make 4 servings
Preparation Time: 1:15 hours

Salt and freshly ground black pepper to taste

1 tablespoon extra-virgin olive oil

1 pound broccoli, trimmed, cut into florets

1. In a bowl, sift the flour, salt, and pepper, then make a well and add the oil and beer. Gradually mix with flour until smooth. Do not over mix. Let stand 1 hour. Beat egg whites until peaks form and then fold into the batter.

2. In a deep-fryer or an eight-inch saucepan with a wire fry basket, preheat the frying oil to 370 degrees F.

3. Dip the broccoli in the batter, let some batter drip off, and deep-fry until golden, about 2 minutes. Drain, salt lightly, place on paper towels and keep warm while you continue cooking. Serve immediately once the last batch is cooked.

Variation: Replace the beer with milk.


Wright’s enthusiastic investigation of Mediterranean cuisines is a fine feast for readers interested in culture, history, and most of all, food.
- John Alden, Smithsonian Magazine


Clifford Wright has done it again! Not only does Little Foods of the Mediterranean provide hundreds of mouth-watering recipes, it also offers a lively history of their origins. Wright shares with us the centuries-old philosophy of eating that underlies these marvelous little foods, seasoning his text with spicy etymologies along with copious doses of Aleppo pepper and harisa.
- Darra Goldstein, Editor, Gastronomica: The Journal of Food and Culture


Batter-Fried Broccoli Rabe - Recipes


I love vegetables, especially preparations that are Italian or Mediterranean in any way. When my children were little this is a preparation they not only asked for, but would have seconds and thirds. I usually serve this with fried fish.

Yield: Make 4 servings
Preparation Time: 1:15 hours

Salt and freshly ground black pepper to taste

1 tablespoon extra-virgin olive oil

1 pound broccoli, trimmed, cut into florets

1. In a bowl, sift the flour, salt, and pepper, then make a well and add the oil and beer. Gradually mix with flour until smooth. Do not over mix. Let stand 1 hour. Beat egg whites until peaks form and then fold into the batter.

2. In a deep-fryer or an eight-inch saucepan with a wire fry basket, preheat the frying oil to 370 degrees F.

3. Dip the broccoli in the batter, let some batter drip off, and deep-fry until golden, about 2 minutes. Drain, salt lightly, place on paper towels and keep warm while you continue cooking. Serve immediately once the last batch is cooked.

Variation: Replace the beer with milk.


Wright’s enthusiastic investigation of Mediterranean cuisines is a fine feast for readers interested in culture, history, and most of all, food.
- John Alden, Smithsonian Magazine


Clifford Wright has done it again! Not only does Little Foods of the Mediterranean provide hundreds of mouth-watering recipes, it also offers a lively history of their origins. Wright shares with us the centuries-old philosophy of eating that underlies these marvelous little foods, seasoning his text with spicy etymologies along with copious doses of Aleppo pepper and harisa.
- Darra Goldstein, Editor, Gastronomica: The Journal of Food and Culture


Batter-Fried Broccoli Rabe - Recipes


I love vegetables, especially preparations that are Italian or Mediterranean in any way. When my children were little this is a preparation they not only asked for, but would have seconds and thirds. I usually serve this with fried fish.

Yield: Make 4 servings
Preparation Time: 1:15 hours

Salt and freshly ground black pepper to taste

1 tablespoon extra-virgin olive oil

1 pound broccoli, trimmed, cut into florets

1. In a bowl, sift the flour, salt, and pepper, then make a well and add the oil and beer. Gradually mix with flour until smooth. Do not over mix. Let stand 1 hour. Beat egg whites until peaks form and then fold into the batter.

2. In a deep-fryer or an eight-inch saucepan with a wire fry basket, preheat the frying oil to 370 degrees F.

3. Dip the broccoli in the batter, let some batter drip off, and deep-fry until golden, about 2 minutes. Drain, salt lightly, place on paper towels and keep warm while you continue cooking. Serve immediately once the last batch is cooked.

Variation: Replace the beer with milk.


Wright’s enthusiastic investigation of Mediterranean cuisines is a fine feast for readers interested in culture, history, and most of all, food.
- John Alden, Smithsonian Magazine


Clifford Wright has done it again! Not only does Little Foods of the Mediterranean provide hundreds of mouth-watering recipes, it also offers a lively history of their origins. Wright shares with us the centuries-old philosophy of eating that underlies these marvelous little foods, seasoning his text with spicy etymologies along with copious doses of Aleppo pepper and harisa.
- Darra Goldstein, Editor, Gastronomica: The Journal of Food and Culture


Batter-Fried Broccoli Rabe - Recipes


I love vegetables, especially preparations that are Italian or Mediterranean in any way. When my children were little this is a preparation they not only asked for, but would have seconds and thirds. I usually serve this with fried fish.

Yield: Make 4 servings
Preparation Time: 1:15 hours

Salt and freshly ground black pepper to taste

1 tablespoon extra-virgin olive oil

1 pound broccoli, trimmed, cut into florets

1. In a bowl, sift the flour, salt, and pepper, then make a well and add the oil and beer. Gradually mix with flour until smooth. Do not over mix. Let stand 1 hour. Beat egg whites until peaks form and then fold into the batter.

2. In a deep-fryer or an eight-inch saucepan with a wire fry basket, preheat the frying oil to 370 degrees F.

3. Dip the broccoli in the batter, let some batter drip off, and deep-fry until golden, about 2 minutes. Drain, salt lightly, place on paper towels and keep warm while you continue cooking. Serve immediately once the last batch is cooked.

Variation: Replace the beer with milk.


Wright’s enthusiastic investigation of Mediterranean cuisines is a fine feast for readers interested in culture, history, and most of all, food.
- John Alden, Smithsonian Magazine


Clifford Wright has done it again! Not only does Little Foods of the Mediterranean provide hundreds of mouth-watering recipes, it also offers a lively history of their origins. Wright shares with us the centuries-old philosophy of eating that underlies these marvelous little foods, seasoning his text with spicy etymologies along with copious doses of Aleppo pepper and harisa.
- Darra Goldstein, Editor, Gastronomica: The Journal of Food and Culture


Batter-Fried Broccoli Rabe - Recipes


I love vegetables, especially preparations that are Italian or Mediterranean in any way. When my children were little this is a preparation they not only asked for, but would have seconds and thirds. I usually serve this with fried fish.

Yield: Make 4 servings
Preparation Time: 1:15 hours

Salt and freshly ground black pepper to taste

1 tablespoon extra-virgin olive oil

1 pound broccoli, trimmed, cut into florets

1. In a bowl, sift the flour, salt, and pepper, then make a well and add the oil and beer. Gradually mix with flour until smooth. Do not over mix. Let stand 1 hour. Beat egg whites until peaks form and then fold into the batter.

2. In a deep-fryer or an eight-inch saucepan with a wire fry basket, preheat the frying oil to 370 degrees F.

3. Dip the broccoli in the batter, let some batter drip off, and deep-fry until golden, about 2 minutes. Drain, salt lightly, place on paper towels and keep warm while you continue cooking. Serve immediately once the last batch is cooked.

Variation: Replace the beer with milk.


Wright’s enthusiastic investigation of Mediterranean cuisines is a fine feast for readers interested in culture, history, and most of all, food.
- John Alden, Smithsonian Magazine


Clifford Wright has done it again! Not only does Little Foods of the Mediterranean provide hundreds of mouth-watering recipes, it also offers a lively history of their origins. Wright shares with us the centuries-old philosophy of eating that underlies these marvelous little foods, seasoning his text with spicy etymologies along with copious doses of Aleppo pepper and harisa.
- Darra Goldstein, Editor, Gastronomica: The Journal of Food and Culture


Batter-Fried Broccoli Rabe - Recipes


I love vegetables, especially preparations that are Italian or Mediterranean in any way. When my children were little this is a preparation they not only asked for, but would have seconds and thirds. I usually serve this with fried fish.

Yield: Make 4 servings
Preparation Time: 1:15 hours

Salt and freshly ground black pepper to taste

1 tablespoon extra-virgin olive oil

1 pound broccoli, trimmed, cut into florets

1. In a bowl, sift the flour, salt, and pepper, then make a well and add the oil and beer. Gradually mix with flour until smooth. Do not over mix. Let stand 1 hour. Beat egg whites until peaks form and then fold into the batter.

2. In a deep-fryer or an eight-inch saucepan with a wire fry basket, preheat the frying oil to 370 degrees F.

3. Dip the broccoli in the batter, let some batter drip off, and deep-fry until golden, about 2 minutes. Drain, salt lightly, place on paper towels and keep warm while you continue cooking. Serve immediately once the last batch is cooked.

Variation: Replace the beer with milk.


Wright’s enthusiastic investigation of Mediterranean cuisines is a fine feast for readers interested in culture, history, and most of all, food.
- John Alden, Smithsonian Magazine


Clifford Wright has done it again! Not only does Little Foods of the Mediterranean provide hundreds of mouth-watering recipes, it also offers a lively history of their origins. Wright shares with us the centuries-old philosophy of eating that underlies these marvelous little foods, seasoning his text with spicy etymologies along with copious doses of Aleppo pepper and harisa.
- Darra Goldstein, Editor, Gastronomica: The Journal of Food and Culture


Batter-Fried Broccoli Rabe - Recipes


I love vegetables, especially preparations that are Italian or Mediterranean in any way. When my children were little this is a preparation they not only asked for, but would have seconds and thirds. I usually serve this with fried fish.

Yield: Make 4 servings
Preparation Time: 1:15 hours

Salt and freshly ground black pepper to taste

1 tablespoon extra-virgin olive oil

1 pound broccoli, trimmed, cut into florets

1. In a bowl, sift the flour, salt, and pepper, then make a well and add the oil and beer. Gradually mix with flour until smooth. Do not over mix. Let stand 1 hour. Beat egg whites until peaks form and then fold into the batter.

2. In a deep-fryer or an eight-inch saucepan with a wire fry basket, preheat the frying oil to 370 degrees F.

3. Dip the broccoli in the batter, let some batter drip off, and deep-fry until golden, about 2 minutes. Drain, salt lightly, place on paper towels and keep warm while you continue cooking. Serve immediately once the last batch is cooked.

Variation: Replace the beer with milk.


Wright’s enthusiastic investigation of Mediterranean cuisines is a fine feast for readers interested in culture, history, and most of all, food.
- John Alden, Smithsonian Magazine


Clifford Wright has done it again! Not only does Little Foods of the Mediterranean provide hundreds of mouth-watering recipes, it also offers a lively history of their origins. Wright shares with us the centuries-old philosophy of eating that underlies these marvelous little foods, seasoning his text with spicy etymologies along with copious doses of Aleppo pepper and harisa.
- Darra Goldstein, Editor, Gastronomica: The Journal of Food and Culture


Batter-Fried Broccoli Rabe - Recipes


I love vegetables, especially preparations that are Italian or Mediterranean in any way. When my children were little this is a preparation they not only asked for, but would have seconds and thirds. I usually serve this with fried fish.

Yield: Make 4 servings
Preparation Time: 1:15 hours

Salt and freshly ground black pepper to taste

1 tablespoon extra-virgin olive oil

1 pound broccoli, trimmed, cut into florets

1. In a bowl, sift the flour, salt, and pepper, then make a well and add the oil and beer. Gradually mix with flour until smooth. Do not over mix. Let stand 1 hour. Beat egg whites until peaks form and then fold into the batter.

2. In a deep-fryer or an eight-inch saucepan with a wire fry basket, preheat the frying oil to 370 degrees F.

3. Dip the broccoli in the batter, let some batter drip off, and deep-fry until golden, about 2 minutes. Drain, salt lightly, place on paper towels and keep warm while you continue cooking. Serve immediately once the last batch is cooked.

Variation: Replace the beer with milk.


Wright’s enthusiastic investigation of Mediterranean cuisines is a fine feast for readers interested in culture, history, and most of all, food.
- John Alden, Smithsonian Magazine


Clifford Wright has done it again! Not only does Little Foods of the Mediterranean provide hundreds of mouth-watering recipes, it also offers a lively history of their origins. Wright shares with us the centuries-old philosophy of eating that underlies these marvelous little foods, seasoning his text with spicy etymologies along with copious doses of Aleppo pepper and harisa.
- Darra Goldstein, Editor, Gastronomica: The Journal of Food and Culture


Batter-Fried Broccoli Rabe - Recipes


I love vegetables, especially preparations that are Italian or Mediterranean in any way. When my children were little this is a preparation they not only asked for, but would have seconds and thirds. I usually serve this with fried fish.

Yield: Make 4 servings
Preparation Time: 1:15 hours

Salt and freshly ground black pepper to taste

1 tablespoon extra-virgin olive oil

1 pound broccoli, trimmed, cut into florets

1. In a bowl, sift the flour, salt, and pepper, then make a well and add the oil and beer. Gradually mix with flour until smooth. Do not over mix. Let stand 1 hour. Beat egg whites until peaks form and then fold into the batter.

2. In a deep-fryer or an eight-inch saucepan with a wire fry basket, preheat the frying oil to 370 degrees F.

3. Dip the broccoli in the batter, let some batter drip off, and deep-fry until golden, about 2 minutes. Drain, salt lightly, place on paper towels and keep warm while you continue cooking. Serve immediately once the last batch is cooked.

Variation: Replace the beer with milk.


Wright’s enthusiastic investigation of Mediterranean cuisines is a fine feast for readers interested in culture, history, and most of all, food.
- John Alden, Smithsonian Magazine


Clifford Wright has done it again! Not only does Little Foods of the Mediterranean provide hundreds of mouth-watering recipes, it also offers a lively history of their origins. Wright shares with us the centuries-old philosophy of eating that underlies these marvelous little foods, seasoning his text with spicy etymologies along with copious doses of Aleppo pepper and harisa.
- Darra Goldstein, Editor, Gastronomica: The Journal of Food and Culture


Batter-Fried Broccoli Rabe - Recipes


I love vegetables, especially preparations that are Italian or Mediterranean in any way. When my children were little this is a preparation they not only asked for, but would have seconds and thirds. I usually serve this with fried fish.

Yield: Make 4 servings
Preparation Time: 1:15 hours

Salt and freshly ground black pepper to taste

1 tablespoon extra-virgin olive oil

1 pound broccoli, trimmed, cut into florets

1. In a bowl, sift the flour, salt, and pepper, then make a well and add the oil and beer. Gradually mix with flour until smooth. Do not over mix. Let stand 1 hour. Beat egg whites until peaks form and then fold into the batter.

2. In a deep-fryer or an eight-inch saucepan with a wire fry basket, preheat the frying oil to 370 degrees F.

3. Dip the broccoli in the batter, let some batter drip off, and deep-fry until golden, about 2 minutes. Drain, salt lightly, place on paper towels and keep warm while you continue cooking. Serve immediately once the last batch is cooked.

Variation: Replace the beer with milk.


Wright’s enthusiastic investigation of Mediterranean cuisines is a fine feast for readers interested in culture, history, and most of all, food.
- John Alden, Smithsonian Magazine


Clifford Wright has done it again! Not only does Little Foods of the Mediterranean provide hundreds of mouth-watering recipes, it also offers a lively history of their origins. Wright shares with us the centuries-old philosophy of eating that underlies these marvelous little foods, seasoning his text with spicy etymologies along with copious doses of Aleppo pepper and harisa.
- Darra Goldstein, Editor, Gastronomica: The Journal of Food and Culture